Paprika Roasted Chicken and Potatoes
Today’s Paprika Roasted Chicken and Potatoes recipe brings a little smoky flavor into a classic comfort food dinner. Naturally gluten- and dairy free.
Servings 4
Ingredients
- 2 lbs red potatoes roughly chopped
- 1 medium yellow onion cut into large chunks
- 3 tablespoon olive oil
- 1.5 tablespoon smoked paprika
- 2 teaspoon thyme
- 1.5 teaspoon Kosher salt
- 1 teaspoon garlic powder
- ¼-1/2 teaspoon cayenne omit if you are sensitive to spice
- Black pepper to taste
- 5-6 lb whole chicken
Instructions
- Preheat oven to 400 degrees and chop the potatoes and onion. Place the veggies in a roasting pan.
- Combine the olive oil, smoked paprika, thyme, Kosher salt, garlic powder, cayenne, and black pepper in a small bowl.
- Toss the potatoes with about half of the olive oil/spice mixture, then spread them out evenly across the bottom of the pan.
- Rinse chicken with cold water, then pat dry with paper towels.
- Place the chicken on top of the potatoes. Rub the rest of oil/spice mixture all over the chicken, coating it as evenly as possible.
- Bake at 400 degrees for 65-80 minutes, or until chicken is cooked through to 165 degrees internal temperature when a meat thermometer is inserted into the thigh. Stir the potatoes halfway through the cooking time.
- Let the chicken rest for 10 minutes before carving.
- Serve the chicken with its roasted potatoes, topping with a little of the pan juices if desired.
Notes
You can tent the chicken with foil while it is resting to help keep it even juicier. If you don’t have smoked paprika, you can use regular — but might want to cut down to a Tbsp, and it won’t have the same rich depth of smoky flavor. I highly recommend stocking smoked paprika in your spice cabinet; it works so well in so many recipes!